Comments on: Egg Salad, Lightened Up

By: Lonni McDonald

Lonni McDonald — Mon, 01 Jun 2009 17:25:13 +0000

Killer recipe’s Dana!!
Dana is my niece, and I am so proud of her.
I have tried most all of her recipe’s, and let me tell you all, if my unbelievably picky husband loves them, she’s gotta be great!!

By: Betz

Betz — Thu, 28 May 2009 17:16:46 +0000

Add diced green olives stuffed with pimento. It’s great.

By: Siobhan

Siobhan — Thu, 28 May 2009 13:50:43 +0000

Just a touch of mayo and some Greek yogurt, chopped celery, red onion, and a dash of Old Bay. Serve it with lots of lettuce on a slice of rye bread. My favorite.

By: Barbara

Barbara — Wed, 27 May 2009 23:55:25 +0000

That was a GREAT egg salad!

By: karen

karen — Wed, 27 May 2009 23:33:43 +0000

I mix my egg and tuna salads with nonfat plain yogurt, dash of garlic, dash of onion powder and a tbsp of sweet pickle relish. Salt and pepper to taste. Sometime I may had a dash of hot sauce. My family thought I had bought a new mayo

By: Janet Sabol

Janet Sabol — Wed, 27 May 2009 23:09:54 +0000

I like to boil eggs and remove the egg yolks cut them in half and fill with your favorite humus. Delicious!!!

By: jill

jill — Wed, 27 May 2009 21:49:12 +0000

I use mashed avocado mixed with a little EVOO instead of mayo for my egg salad!

By: PB

PB — Wed, 27 May 2009 05:41:06 +0000

I adore egg salad. It’s been my favorite comfort food since I was a little girl. The calories weren’t comforting though, so they had to go. I use the mayo that has olive oil mixed right in. Aside from being deliscious and wonderfully creamy, it saves about half the calories over regular mayo. Then I like to add onion, celery, and red bell or pimientos. For flavor, I add a bit of salt and garlic with lots of freshly ground black black pepper. Then you can take it anywhere you want to travel that day. Feeling south of the border? Add cumin, chili poweder, paprika, and a squeez of lime. Thai your thing? Do it up with ginger, sesame seeds, Thai peppers, lemon and lime, bean sprouts instead of lettuce and it’s hello Bangkok! I’ve been to every corner of the world thanks to egg salad!

By: Krikri

Krikri — Mon, 25 May 2009 12:26:01 +0000

Eggs, calories and cholesterol. The danger is always there but we like them.You did well with the suggestions. At least, we can have some eggs. But the stats and nutritional information about eggs are important. Over consumption or improperly managed diets can be bad.

By: Amiyrah

Amiyrah — Fri, 22 May 2009 06:37:44 +0000

I recently made a batch of my famous deviled egg salad but I used half mayo and half greek yogurt. Hubby couldn’t place the new “tang” in the mix but gobbled it up. Egg salad and tuna salad are a summer staple here when it come to light dinners, so I can’t wait to use the yogurt trick again!